Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloringif you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling waterbath for 10 minutes.)

Yield: 3 pints (I got 7 half pint containers.)

This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.